Hygge with Crepes, Whipped Cream, Figs and Pears

The Danes like to take time out on a lazy Saturday afternoon and make pan cakes or crepes and enjoy them with a cup of coffee.. Most people eat them with just strawberry jam and a  little sugar. Others like to serve them with  ice cream as a special treat for children.  This recipe is a little different. I like to use corn meal, which is by the way, not Danish, but is winning a permanent place on the shelves of the local supermarkets here. We get in figs Denmark once in a while and when they do come to Denmark, I buy as many as I can. If you drizzle Cointreau  (or another liqueur) over the crepes, its makes a great dessert.

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Crepes with Figs, Pears and Whipped Cream Serves  4

2 eggs

1 cup milk

½ cup flour

½ cup cornmeal, fine

4 tbsp. sugar

2 tsp. vanilla sugar

1/4 tsp. salt

1½ cup heavy cream

butter for frying


1 ripe pear, cut i quaters

2 figs, cut in quaters

2 tbsp. almonds flakes

1 tbsp. honey

To make the crepes, combine eggs, milk, flour, cornmeal, sugar, vanilla sugar and ½ cup of heavy cream.. The crepes should be paper tynd, so all more milk if the batter is to thick . Heat a small non-stick pan. Add some butter to coat and pour butter into the center of the pan and swirl to spread evenly. Cook until golden and flip. Continue to cook the other side until golden and remove from pan. Repeat the process of cooking crepes until there is no more batter.

To assemble, whip the rest of the cream. Place two crepes on each plate, place a spoonful of whipped cream on top of the crepes, a few wedges of pear and figs. and sprinkle with almond flakes. Drizzle a little honey over.

If you have any left-over crepes, you can place parchment paper in between each crepe and stack them. Store in a sealable bag in refrigerator for several days or in the freezer for up to two months.

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